Vegan cabbage rolls with pumpkin, tomato, and other vegetables
Today we have a delicious vegan recipe from @tinastausendschoen for you: Vegan cabbage rolls with pumpkin and tomato vegetables from the Vitavit® Premium pressure cooker.
Cooking with the Vitavit® Premium Give yourself time for what matters, protect the environment and your wallet, and preserve the best of your ingredients. Pressure cooking preserves vitamins, nutrients, and flavors almost completely, because the Vitavit® Premium seals the ingredients like a safe. This rapid cooking method is gentler on delicate vitamins than boiling in a conventional pot. For example, up to 90% of valuable vitamin C is retained during pressure cooking.
Have fun trying it out!
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 200 ml | Vegetable stock |
| 100 g | Couscous |
| 8 | large leaves of savoy cabbage |
| 2 onions | |
| 2 cloves of garlic | |
| 2 tbsp | rapeseed oil |
| 2 tbsp | tomato paste |
| 1 tsp | Harissa Paste |
| 2 tsp | Marjoram |
| 1 tsp | sweet paprika powder |
| 1 tsp | sweet paprika powder |
| 1 | can of cherry tomatoes (440g) |
| 1 | can of cherry tomatoes (440g) |
| 100 ml | Vegetable broth |
| 100 ml | Vegetable broth |
Instructions
Step 1 of 3:
Heat vegetable broth. Place couscous in a bowl and pour hot broth over it. Let steep for approx. 5 minutes. Blanch the cabbage leaves in salted water. Remove, rinse with cold water, and drain. Flatten the thick leaf ribs.
Step 2 of 3:
Peel onions and garlic and dice finely. Heat 1 tbsp oil in a pan. Add one onion and one garlic clove and sauté over medium heat for 2 minutes. Add couscous and stir. Add tomato paste, harissa, marjoram, paprika, thyme, 1 tsp salt, and pepper, and cook while stirring for 3 minutes.
Step 3 of 3:
Lay 2 cabbage leaves on top of each other, overlapping. Distribute the filling from the pan onto them and roll up the leaves. Secure with kitchen twine. Heat the remaining oil in the pressure cooker and sear the roulades on all sides, then remove them again. Add onion, garlic, and pumpkin to the pressure cooker, stir, then deglaze with tomatoes and broth. Place the roulades back in and cook on level 3 for approx. 7 minutes. The cooking time begins as soon as the green ring appears. Then, slowly release the pressure from the pressure cooker. Remove the roulades, season the vegetables again, and arrange on plates to serve.
